Ingredients: 4 cups low-sodium chicken stock 1 1/2 ounces dried porcini mushrooms 3 tablespoons butter 1 medium onion, diced 1 1/2 cups Arborio rice 1/2 cup dry white wine 1/2 cup grated Parmesan 3/4 cup (3 ounces) Gorgonzola, crumbled 1/4 cup chopped fresh chives 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper Directions: In a medium saucepan, bring the stock to a boil over medium-high heat. Add the porcini mushrooms. Remove the pan from the heat and set aside for 30 minutes until the mushrooms are tender. Using a slotted spoon, remove the mushrooms and set aside. Reheat the stock to a simmer and keep warm over low.
Ingredients 35–40 small fresh morels 2 tbsp. butter 2 tsp. finely chopped, peeled shallots 1 tbsp. Madeira 1 cup heavy cream 4 pieces of white sandwich bread 1 tsp. arrowroot Salt and freshly ground black pepper Finely chopped fresh parsley Directions Clean and trim morels. Melt butter in a large skillet over medium heat. Add morels and shallots. Cook, stirring, until morels begin to soften, about 3 minutes. 2. Increase heat to high, add madeira and heavy cream, and bring to a boil. Reduce heat to medium and simmer, stirring frequently, for 8 minutes. 3. Meanwhile, remove and discard crusts from bread. Toast bread, cut diagonally, and arrange on 4.
Ingredients 3 lbs. small fresh fava beans in the pod Salt, to taste 3 tbsp. extra-virgin olive oil 12–15 fresh medium morels, cleaned and halved or quartered lengthwise 1 tbsp. crème fraîche Directions Remove fava beans from pods (don’t peel favas) and rinse under cold running water. Meanwhile, bring a medium pot of salted water to a boil over high heat. 2. Add favas to boiling water and cook, stirring occasionally, until just soft, 5–8 minutes. Drain and set aside. 3. Heat oil in a large cast-iron or other heavy skillet over medium-low heat. Add morels and gently cook, stirring occasionally, until soft, 3–4 minutes. Stir in crème fraîche, then.
Ingredients 1 head organic cauliflower. trimmed, cut into florets 5 Yukon gold potatoes, peeled, cut into 1/2″ slices 1/2 cup organic low-fat milk 2 tablespoons pastured organic butter Sea salt and freshly ground black pepper 1 tablespoon white truffle oil Directions Bring large pot of water to boil. Add cauliflower and potatoes; cook 15 minutes or until tender. Drain well. Place in mixing bowl and add milk and butter; beat until smooth. Season with salt and pepper. Drizzle in white truffle oil.
Ingredients 8 cups chicken broth, low sodium 3 tablespoons olive oil, divided 1 onion, diced, divided 2 garlic cloves, minced, divided 1 pound fresh portobello and crimini mushrooms, sliced 2 bay leaves 2 tablespoons fresh thyme, chopped 2 tablespoons fresh Italian parsley, chopped 2 tablespoons butter Salt and pepper 1 tablespoon truffle oil 1 -ounce dried porcini mushrooms, wiped of grit 2 cups Arborio rice 1/2 cup dry white wine 1/2 cup fresh Parmesan cheese, grated Fresh Italian parsley, for garnish Directions Heat the chicken broth in a medium saucepan and keep warm over low heat. Heat 1 tablespoon of oil in a large skillet over medium heat. Add 1/2.